This Simple Tomato Confit recipe is a flavorful dish of slow baked tomatoes with herbs, garlic and oil. A perfect summer time side.
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As the summer goes, tomatoes are a highlight for most even if you just pick them up from a local farm stand. Summer time tomatoes are like nothing else. Bursting with flavor, sweet and juicy. Delicious raw or cooked they are something to look forward to, which brings me to this recipe. As the name states, it’s simple as most of the recipe’s on here are. A delicious blend of slowly cooked sun ripened tomatoes, garlic and a bit of fresh herbs. It is perfect for your summer gatherings.
What You Will Need To Make This Simple Tomato Confit Recipe:
1 bundle green onions
6 garlic cloves
4 sprigs fresh Rosemary
3 bundles of fresh oregano
3 lbs of vine ripe tomatoes
salt and cracked black pepper
Begin by washing and drying the tomatoes.
Remove the stems and take a knife to cut out the top core portion.
Slice each tomato in half. Place them cut side down in a baking dish.
Chop the green onions and spread them on top of the tomatoes.
Sprinkle generously with sea salt and cracked black pepper.
Place the sprigs of Rosemary atop the tomatoes (as pictured). Roughly chop the oregano and sprinkle it over as well. Smash and peel all the garlic cloves.
Tuck the smashed garlic slices between the tomatoes (as pictured)
Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.
FAQ for Tomato Confit
Can I use cherry tomatoes?
Yes! Cherry tomatoes work great for this dish. As do Beefstake, Heirloom and even Roma’s. For this recipe I am suggesting vine rippened for the freshness factor. But any fresh tomato and especially home grown, will do just fine.
How Do I Store Tomato Confit?
The best way to store is in the fridge in an air tight container. Tomato Confit will keep for about a week.
Can I use a baking sheet?
If you don’t have a baking dish or a casserole style dish to use, I would suggest using a skillet over a baking sheet as the juices and olive oil may spill out due to the low lip on a bakingsheet. However, if a baking sheet is all you have, I would recommend lining the bottom rack of your oven with some foil for spillage.
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If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
- 3 lbs vine ripe tomatoes
- 4 springs fresh Rosemary
- 6 cloves of garlic
- 3 sprigs of fresh oregano
- olive oil
- sea salt and cracked black pepper
- 1 bundle greeen onions
- Begin by washing and drying the tomatoes.
- Take a knife and core them just around the stem part.
- Slice each tomato in half. Place them cut side down in a baking dish.
- Sprinkle them generously with sea salt and cracked black pepper.
- Chop the green onions and sprinkle them on top.
- Place the sprigs of Rosemary atop the tomatoes (as pictured).
- Roughly chop the oregano and sprinkle it over as well.
- Smash and peel all the garlic cloves.
- Place the broken pieces of garlic evenly over the tomatoes.
- Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.
- Bake at 260°F/127°C for 1 1/2 hours.
Tools You May Need:
A baking pan or casserole dish